In a large, heavy-bottomed soup pot, sauté the bell peppers, and onions in the olive oil. Add the tomatoes with the chili powder, curry, poultry seasoning, garlic, cayenne, salt, and cilantro. Cook over medium heat for 5 minutes. The mixture may stick to the bottom of the pan. Scrape this up, as it will add to the color and flavor of the soup. Deglaze the pan with the white wine, stirring and scraping as much of the brown fond up as you can, then add the chicken stock and chicken. Simmer until flavors marry, about 30 minutes. Check for the seasoning, then garnish and serve.NOTES: You may substitute one smoked chicken, picked and rough chopped, for the cooked chicken. If you don’t have access to smoked chicken, you can get a similar result by omitting the cayenne, and using about 1 t of chipotle puree.
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